by Megan Winfrey

This is a really easy weeknight winner, and a great way to utilize those hearty summer squash. I can't believe I've never thought to stuff a regular yellow squash, but it makes so much sense! I love that you can slice right into these, skin and all, instead of having to scoop out each bite. And as long as you have the squash, you can substitute the filling for nearly any combination of what you have on hand. Like I said, a real winner!

Tomato & Chorizo Stuffed Squash

• 2 yellow squash
• 1 cup tomatoes, diced
• 1/2 lb. good chorizo
• 2 cloves elephant garlic or 4 regular cloves, diced
• 1 small onion, diced
• 1/2 cup parsley, chopped
• 1/2 cup breadcrumbs
• 1/2 cup mozzarella cheese, shredded
• 2 tsp. olive oil
• salt and pepper

 

Preheat the oven to 350ºF

Add oil to a heavy skillet and heat over medium high. Add the onions and cook about 2 minutes, until they start to wilt. Add the chorizo and garlic and continue to cook another 5-7 minutes, until the chorizo is cooked through. Remove from the heat and toss in the chopped parsley.

Slice the squash length-wise and scoop out the seeds and pulp. < you can roast the seeds while the dish cooks! >

Lay them on a lightly oiled baking dish. Drizzle olive oil onto the flesh of each squash and a sprinkle of salt and pepper. Fill each one as full as you can, even letting some filling spill over. Pile the chopped tomatoes right on top.

In a small bowl, toss together the mozzarella cheese and bread crumbs. Add the 2 tsp. of olive oil and work together with your fingers. Top each squash with a generous amount of topping.

Bake, uncovered, for 25-30 minutes, until the squash become fork soft and the topping is golden brown and melty.